|
Peel the celery thinly. Clean mushrooms. Cut celery and
mushrooms in 1/2 cm pieces, onion into small cubes.
Marinade: Cut chives finely. Mix well lemon juice with 4 tbsp. of
water, mustard, salt, pepper, chives, parsley and basil. Pour in oil
slowly, stirring constantly.
Reserve 2 tbsp. of the marinade for garnish. Mix mushrooms with the
remaining marinade, cover with plastic wrap and refrigerate.
Quarter the tomatoes, divide lettuce into small pieces and mix with the
reserved marinade. |
|